I promise these German marzipan chocolate sandwich cookies, Hausfreunde, will quietly steal the show at every Christmas cookie exchange and leave everyone begging for more.

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I’m obsessed with Hausfreunde cookies because they hit that sneaky balance between crumbly cookie, tender marzipan paste, and glossy dark chocolate that snaps when you bite. I love how the marzipan lends a nutty almond note without being cloying, and the chocolate keeps everything grown-up and serious.

These sandwich cookies feel like a treat you want to share, even though I never do. But I will fork over one at Christmas exchanges, because people always ask.

Small, dangerous, addictive. I bring them as gifts and watch adults melt over them.

Cannot pretend restraint; I grab seconds when no one looks.

Ingredients

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Butter gives rich, soft crumb, it’s what makes them cozy.
Sugar adds sweetness and helps the edges brown.
Vanilla brings warm scent, it’s subtle but familiar.
Egg yolks make cookies tender and a bit custardy.
Flour gives structure and that satisfying chewy bite.
Cocoa makes them chocolatey, it’s pleasantly bitter not cloying.
Baking powder gives a gentle lift and lightness.
Pinch of salt wakes up everything, don’t skip it.
Marzipan adds almond sweetness and soft, chewy pockets.
Icing sugar softens marzipan, making it easier to shape.
Plus rum or almond extract, for a boozy or nutty note.
Apricot jam glues the cookies with tangy, fruity brightness.
Raw cashews add buttery, creamy crunch you’ll actually notice.
Sugar for caramelising makes those cashews glossy and crunchy.
Water helps the caramel melt smoothly, no burning drama.
Plus flaky salt pops against the sweet caramel, amazing contrast.
Dark chocolate coats everything with deep, slightly bitter richness.
Oil thins the chocolate so it’s shiny and easier to dip.
Basically extra icing sugar dusts them like a snowy finish.

Ingredient Quantities

200 g unsalted butter, room temperature

100 g granulated sugar

1 packet (about 8 g) vanilla sugar or 1 tsp vanilla extract

2 large egg yolks

300 g plain (all purpose) flour

45 g unsweetened cocoa powder

1 tsp baking powder

pinch of fine salt

200 g marzipan paste (or classic Lübecker style)

30 50 g icing (powdered) sugar, to taste, for softening the marzipan

1 tbsp rum or 1 tsp almond extract, optional for marzipan

80 g apricot jam, sieved if needed (for joining the sandwich cookies)

150 g raw cashews

75 g granulated sugar, for caramelising the cashews

1 tbsp water, for caramelising

pinch of flaky salt, for the caramelised cashews

300 g dark chocolate (60 70% cocoa), for coating

1 tbsp neutral vegetable oil, optional, to thin the melted chocolate

extra icing sugar, for dusting if you like, optional

How to Make this

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1. Preheat oven to 180 C (350 F). Cream 200 g room temp unsalted butter with 100 g granulated sugar and 1 packet (8 g) vanilla sugar or 1 tsp vanilla extract until light and fluffy, then beat in 2 large egg yolks.

2. Sift together 300 g plain flour, 45 g unsweetened cocoa powder, 1 tsp baking powder and a pinch of fine salt. Fold dry mix into the butter mixture until it just comes together to form a soft dough. Wrap and chill 30 minutes if too sticky.

3. Meanwhile soften 200 g marzipan paste by kneading with 30 50 g icing (powdered) sugar, and add 1 tbsp rum or 1 tsp almond extract if using. The marzipan should be pliable but not too sweet.

4. Roll dough between two sheets of baking paper to about 3 4 mm thickness. Cut out small rounds, about 3 4 cm across. Place on baking trays lined with paper, chill 10 minutes, then bake 8 10 minutes until firm but not overbaked. Cool completely.

5. While cookies cool, make caramelised cashews: in a dry pan melt 75 g granulated sugar with 1 tbsp water on medium. When it turns amber, quickly stir in 150 g raw cashews to coat, then tip onto parchment and sprinkle a pinch of flaky salt. Let cool and break into small pieces.

6. Melt 80 g apricot jam slightly or sieve if needed so it is smooth and spreadable. Spread a thin layer on half the cookies.

7. Roll small balls of the softened marzipan to fit the cookie rounds, flatten slightly, and place on jamed cookies. Press a second cookie on top to make sandwiches.

8. Melt 300 g dark chocolate (60 70% cocoa) in a bowl over a double boiler or gently in microwave, stir until smooth. If too thick add 1 tbsp neutral vegetable oil to loosen.

9. Dip each sandwich cookie into the melted chocolate to coat fully or half coat as you like. Place on parchment and immediately press a few pieces of the caramelised cashews onto the wet chocolate so they stick. Let chocolate set fully.

10. Dust with extra icing sugar if desired, store in an airtight tin once chocolate is firm. These keep well and make lovely Christmas gifts.

Equipment Needed

1. Oven (preheat to 180 C / 350 F)
2. Electric mixer or sturdy hand whisk
3. Mixing bowls, one large and one small
4. Fine sieve for flour and cocoa, plus measuring spoons/cups
5. Rubber spatula and wooden spoon
6. Rolling pin and baking paper for rolling the dough
7. 2 baking trays lined with parchment paper
8. Small heavy frying pan for caramelising the cashews
9. Heatproof bowl for melting chocolate (for double boiler or microwave), plus a cooling rack

FAQ

Q: Can I make the dough ahead of time and freeze it? A: Yes, absolutely. Roll the dough into a flat disc, wrap tightly in plastic and freeze up to 1 month. Thaw in the fridge overnight before rolling and baking.

Q: My marzipan is too stiff, how do I soften it? A: Mix in icing sugar a little at a time and a splash of rum or almond extract if you like, until it’s pliable. Warm hands help too, but don’t overwork or it’ll get greasy.

Q: The caramelised cashews stuck to the pan, what went wrong? A: You probably heated the sugar too fast. Cook sugar and water gently until golden, swirl the nuts in quickly and dump onto a silicone mat or parchment. Let cool fully then break apart. A quick spray of oil on the pan helps sometimes.

Q: How do I get a smooth chocolate coating without it going streaky or dull? A: Tempering is ideal but time consuming. Instead melt chocolate slowly over a double boiler, stir till smooth and add 1 tbsp neutral oil to loosen. Work quickly in a warm room and let set at room temp, not in fridge, for best shine.

Q: Can I swap cashews for other nuts or leave them out? A: Yep, swap for almonds or pecans with no problem. If you leave them out the cookies still taste great, just maybe add a little crunch like chopped toasted nuts in the filling.

Q: My cookies spread too much or lose shape while baking, help? A: Make sure butter is room temp but not melting soft. Chill cut cookies on a tray for 15 20 minutes before baking. Also don’t overwork the dough or add extra flour, that makes them tough.

Hausfreunde Cookies With Caramelised Cashews Recipe Substitutions and Variations

Pro Tips

1. Chill the dough and the cutter if you can. Cold dough is way easier to roll thin without sticking, and a slightly cold cutter gives you cleaner rounds. If it warms up, just pop the tray in the fridge for 10 minutes and keep going.

2. Don’t overbake the biscuits. They look a little soft when they come out but they firm up as they cool. Take them out a minute or two early if you want them tender inside for the marzipan. Overbaked ones get dry and crumbly.

3. Make the caramel low and steady. Melt the sugar with the water on medium low and watch closely, stir only when it’s mostly melted. If you let it go too dark it’ll taste bitter. Have your cashews ready so you can mix them in fast, and use parchment so the shards don’t stick.

4. Warm the marzipan gently between your hands or under a warm bowl to make it pliable, not sticky. If it’s too soft, dust a little icing sugar; too hard, a teaspoon of warm apricot jam or a drop of rum helps. For coating chocolate, a teaspoon of oil thinned into the melted chocolate makes dipping easier and gives a shinier finish.